Hobak Buchimgae (Zucchini Pancake) with Carrot and Peppers
Janet Lee Rhodes
Ingredients
Dipping Sauce
- 1scallionchopped
- 2tbs soy sauce
- 2tbs rice vinegar
- 1/2tsp toasted sesame seeds
- 1tsp salt
- 2medium zucchinigrated
- 1/4tsp garlic powder
- 1/2tsp onion powder
- 1/4tsp salt
- 1/4cup rice flour
- 1cup all purpose flour
- 1/2carrotshredded
- 1-2hot or sweet mini peppersseeded and chopped
- 1cup water
- 1/2yellow onionchopped
- vegetable oil
Instructions
1
Add 2 medium zucchini (grated) to a large bowl. Sprinkle with 1 tsp salt and mix well. Set aside and let rest for 7-10 minutes. This will allow the zucchini to release some of its water content.
2
While the zucchini rests, make a dry pancake mix in a separate bowl. Combine 1 cup all purpose flour, 1/4 cup rice flour, 1/2 tsp onion powder, 1/4 tsp garlic powder, and 1/4 tsp salt. Stir.
3
You should see that a pool of water has formed in the bottom of your bowl of grated zucchini. Using your hands, gently squeeze the excess water out of the zucchini. Transfer the zucchini to a large, clean bowl. Discard the water.
4
To the zucchini, add 1/2 yellow onion (chopped), 1/2 carrot (shredded), 1-2 hot or sweet mini peppers (seeded and chopped), 1 cup water, and your pancake mix. Stir into a thick batter.
5
Heat a large, flat-bottomed pan to medium-high. Add just enough vegetable oil to fully cover the bottom of the pan. When oil is hot, add heaping spoonfuls of batter around the pan and press each into a flat circle. Fry about 2 minutes per side or until the pancakes turn golden brown.
6
Make a dipping sauce. In a small bowl stir together 2 tbs soy sauce, 2 tbs rice vinegar, 1 scallion (chopped), and 1/2 tsp toasted sesame seeds.
Sigeumchi Namul (Seasoned Spinach)
Janet Lee Rhodes
Ingredients
- 1scallionchopped
- 1/2tsp toasted sesame seeds
- 1clove garlicgrated
- 1tbs toasted sesame oil
- 1tbs soy sauce
- 8oz baby spinach
Instructions
1
In a bowl, mix together 1 clove garlic (grated), 1 scallion (chopped), 1 tbs soy sauce, 1 tbs toasted sesame oil, and 1/2 tsp toasted sesame seeds. Set sauce aside.
2
Bring a large pot of water to a boil and add 8 oz baby spinach. Stir and blanch for 20-25 seconds or until all leaves have wilted.
3
Drain spinach and rinse in cold water to stop the cooking process.
4
Using your hands, gently squeeze the water out of the spinach.
5
Add the blanched spinach to the bowl of sauce and stir until all leaves are evenly coated.
6
Plate and enjoy!